Breakfast Sausage Casserole

Shirley Cobb

2 lbs. of bulk seasoned sausage

2 C shredded cheddar cheese

1 can Cream of Chicken soup

1 C sour cream

1 - 8 oz. container of French Onion Dip

1 C chopped onion

1/4 C each of green and red bell peppers, chopped

2 tsp. minced garlic

Salt and pepper

1 - 32 oz. pkg. frozen shredded hash browns, thawed

 

In skillet, brown sausage and drain. Preheat oven to 350*. In a large mixing bowl combine cheese, soup, sour cream and onion dip and set aside. 

Saute onion, peppers and garlic until tender and add to soup mixture. Fold in hash browns and mix well; add salt and pepper to taste.

Spread half of hash brown mixture over bottom of greased 9x13 baking dish. Spread half of the suasage over hash browns and repeat layer.

Top with remaining sausage and bake for about an hour.  Serves 8